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Chicken Escalope Curry (cari escalope): recipe illustration
Everyday meals

Chicken Escalope Curry (cari escalope)

A quick curry of tender chicken escalope in an onion and turmeric sauce. Lighter than the traditional bone-in chicken curry, it is easy to make on a weeknight.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

261 kcal per serving

Protein
36.3 g
Carbohydrates
5.2 g
of which sugars
3.2 g
Fat
9.6 g
of which saturated fat
1.6 g
Fiber
1.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the escalopes into strips or pieces, then season with salt.
  2. Thinly slice the onions and crush the garlic.
  3. Heat the oil and fry the onions for 6 minutes until translucent.
  4. Add the garlic, ginger, turmeric, cumin and chilli, and stir for one minute.
  5. Add the chicken pieces and brown them for 4 minutes, stirring.
  6. Add the diced tomato and the water, then cover and simmer for 12 minutes.
  7. Stir in the garam masala, adjust the salt and serve with rice.

Variations and tips

Coconut milk version. Replace half the water with coconut milk for a milder sauce.

Using what's easy to find here. Chicken escalopes are sold everywhere in supermarkets; fresh or thawed frozen both work.

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Original Ecomely recipe.